Chewy and Delicious Semi-Dried Rockfish Steamed Recipe
Chewy and Delicious Semi-Dried Rockfish Steamed Recipe
Make Semi-Dried Rockfish Steamed at Home | Simple Fish Steaming Sauce Recipe | Dried Fish Dish Guide
I tried making semi-dried rockfish steamed. The sauce for steaming fish is surprisingly simple. Dried fish dishes can have a strong fishy odor, so this recipe focuses on eliminating that. Enjoy this flavorful and tender steamed fish!
Ingredients- 2 semi-dried rockfish
- 1/2 white part of green onion
- Plenty of Cheongyang peppers
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce for soup
- 1 Tbsp chili powder
- 2 Tbsp cooking wine (mirin)
- 1/2 Tbsp ginger juice (optional, can omit)
- 1 Tbsp minced garlic
- A little vinegar
- A little soju
- A pinch of black pepper
- A little toasted sesame seeds
Cooking Instructions
Step 1
Prepare 2 semi-dried rockfish. Chop 1/2 of the white part of a green onion and plenty of Cheongyang peppers to your liking. If you enjoy a spicier taste, feel free to add more peppers.
Step 2
Gather the ingredients for the steaming sauce: 2 Tbsp sesame oil, 2 Tbsp soy sauce for soup, 1 Tbsp chili powder, 2 Tbsp cooking wine, 1/2 Tbsp ginger juice (optional), 1 Tbsp minced garlic. Also prepare a little vinegar, soju, a pinch of black pepper, and a little toasted sesame seeds. You can also use cooking wine with added ginger if available.
Step 3
The semi-dried rockfish is usually well-prepared. If any trimming is needed, be careful as the bones of the rockfish are quite hard. Handle with care to avoid pricking your fingers!
Step 4
Out of 4 semi-dried rockfish, I decided to steam 2 and grill the other 2 the next day. It’s great to have versatile options for this delicious fish.
Step 5
When storing semi-dried fish, it’s best to place them in a plastic wrap, then a zip-top bag, and freeze them. Since I was planning to eat them the next day, I kept them in the refrigerator.
Step 6
To start removing any potential fishy odor, soak the rockfish in rice water for about 10 minutes. While it’s soaking, efficiently chop the vegetables needed for the steam.
Step 7
Prepare the white part of the green onion.
Step 8
Thinly slice the Cheongyang peppers. Removing the seeds will make them less spicy.
Step 9
While frozen minced garlic can be used, using freshly minced garlic will enhance the flavor and further reduce any fishy smell. It’s a small effort for a significant taste improvement.
Step 10
Now, let’s make the sauce. Combine 2 Tbsp sesame oil, 2 Tbsp soy sauce for soup, 1 Tbsp chili powder, 2 Tbsp cooking wine, and 1 Tbsp minced garlic. Mix them well. Add a pinch of black pepper and toasted sesame seeds. You can omit the ginger juice. If the sauce seems too thick, add a tiny bit of water to reach your desired consistency.
Step 11
For additional steps to combat fishy odor, prepare leftover soju and vinegar. If you don’t have leftover soju, you can open a new bottle – soju is excellent for steaming fish! Fill the steamer with water, ensuring it doesn’t overflow the separator. Then, drizzle in the soju and vinegar a couple of times. The steam infused with soju and vinegar will help eliminate any unwanted smells.
Step 12
Place the drained rockfish onto the steamer rack, with the skin side down. Generously brush the prepared sauce all over the fish.
Step 13
Ensure the sauce is applied thoroughly. The sauce itself has deodorizing properties, so make sure every part of the fish is coated. This careful application will result in a more delicious steamed dish.
Step 14
Cover the steamer with a lid and start steaming on high heat. Once the water boils, reduce the heat to medium and steam for 15 minutes. During this time, the rockfish will become tender and moist.
Step 15
After 15 minutes, lift the lid. The presentation might seem a bit plain at this point. Sprinkle the reserved green onions and Cheongyang peppers evenly over the fish. This adds color and extra flavor.
Step 16
If you have dried chili threads (shilgochu), sprinkle them on top for a more visually appealing dish. Cover the steamer again and let the residual heat gently cook the vegetables for a moment, making the dish look even more appetizing.
Step 17
Your semi-dried rockfish steamed dish is now complete! Carefully transfer it to a serving plate using a spatula, just as you would handle something precious. Semi-dried rockfish is a specialty from Taean, known for its firm texture that doesn’t easily break apart, offering a wonderfully chewy and slightly firm bite. I highly recommend trying it if you visit Taean!
Step 18
Enjoy your delicious homemade semi-dried rockfish steamed! A word of caution: it’s best enjoyed while still warm. Even with good deodorizing techniques, the fish flavor can become more pronounced as it cools. This dish, made with ingredients costing around 5,000 won, was a fantastic accompaniment to drinks. The remaining two rockfish were designated for grilling, and I plan to share that recipe soon!
